First of all I want to thank every one for the great recipes.
Today we made 60 pounds of Dry Cured salami using Umai Dry 50 MM Tubes. They have added 25-30 pound packages in the 50 and 70 size.. YES! 22.00 for 25-30 pounds is a great deal and I am doing a happy dance.
We made Soppressata di Calabria.
Added a touch of our own to each 10 pounds.
10 Pounds Soppa Sun Dried Tomato
10 Pounds Soppa Orange Peel
10 Pounds Soppa Juniper Berry
We made 20 pounds of Dry Cured Pepperoni
10 Pounds Regular
10 pounds with 2 teas of CENTO Crushed Cherry Peppers.. (like they use on Italian subs on the east coast).
10 Pounds of Italian Sausage Fresh for patties and bulk.
5 pounds of pepperoni Snack Sticks
5 Pounds of Breakfast Sausage
After a few Glasses of Wine and a long read of all of your posts, I figured it out.
I Learned a valuable lesson. If you don't know how much wine to add to your sausage DONT ADD ANY.
I added 3 times the amount needed in a deep red wine that was really dry.
So... Some people love the sausage and some don't.
I don't. After some more research, I have decided to use more of a Chardonnay style wine when I use it. It is a safer flavor than red wine.
especially at 3 times the amount needed!
From the last batch the Soppa is good. The pep sux! The rest of the sausage sux as far as I am concerned.
So today ... I used the correct amount in every style that required it.. If all else fails read the manual !!!!
You posts are awesome and I will try them as time goes by. I am grateful to you all.
I found these recipes on this site. They have many
http://www.meatsandsausages.com/sausage-recipes
For the soppa I used this mix
http://www.meatsandsausages.com/sausage-recipes/fermented/italian/soppressata-calabria
I Used this recipe for Breakfast
http://www.meatsandsausages.com/sausage-recipes/breakfast
This one for Italian
http://www.meatsandsausages.com/sausage-recipes/italian-sausage
This one for Peperoni
http://www.meatsandsausages.com/sausage-recipes/pepperoni-dry
I added the same amount as the anise they call for of Fennel 1/2 whole 1/2 ground.
10 pound was regular
10 pounds had the CENTO added.
All recipient's we increased to meet the amount of meat weight we were using.
We used 50 MM tubing. WOW they we about 2 pounds each LOL!!!
I will post pics as we go on the cure.
We are going for 30-35 percent shrink.
The umai dry is so easy to use!
Again I want to thank all of your posts. They were the light at the end of my WINE tunnel!
DDR